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Reviews

Unbelievably good! This recipe is a keeper! Really love the nut butter and I could eat a thousand of these pancakes.

smithrcn1
from macedonia, OH 44056
/ 01.15.2015

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these have become a family favorite and make a regular appearance in my kitchen every other weekend. love them!

jillfarbarik
from Seattle, WA
/ 10.06.2013

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I've made the pancakes twice (without the butter - I serve them with blueberry butter). They're light, moist and fluffy. I subbed yogurt for sour cream, but otherwise made as described.

jessieweber
/ 09.02.2013

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GREAT PANCAKES, no changes to the recipe what so ever.

salamilk
from Northbrook, IL
/ 10.28.2012

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Really, the pecans make this recipe. The pancakes are light and fluffy with a nice texture added by the cornmeal. (I substituted low-fat yogurt for sour cream and used 1% milk and they turned out fine.) I'd add more salt to the batter next time, though.
Since making the pecans is extra work, next time I would apply the honey and cinnamon directly to the pancake and then sprinkle the toasted pecans over the top.

A Cook
from Austin, TX
/ 10.07.2012

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so so good. I made this for breakfast this morning. I could have eaten the honey pecan butter all by itself it was so good. Will make this again but not on a regular basis. It is quite fatteniing!

cheph
from Los Angeles, CA
/ 02.21.2012

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Having never made pancakes before, I
set out to learn how to make this tasty breakfast food a couple of weeks ago. Just this morning I made these for the first time, and they were everything I was looking for in a pancake! I had been looking all over for the right recipe,and in my search I made two of the pancake recipes from Cook's Illustrated, which is normally my go to place for
dishes I've never tried before, and I'm sorry to say it, but this version blows them out of the
water.
It is light and fluffy where
other versions I tried were denser
with more chew, and it has just enough cornmeal to give a crunch to the texture, but not so much that it turns cornbready as I found so often in my testing.
I made warm bourbon maple syrup,and after I poured them into the pan, I alternately pushed pecans and blueberries into the tops before flipping.
Raves from my guests, and a permanent place in my recipe book.

Lifeb
from Iowa City
/ 02.19.2012

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I have made these several times, the
last time without the sour cream and
they came out just as well. I have also
made half batches without a problem.

Ohiotransplant
/ 01.09.2011

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Great pancakes. I didn't make the pecan butter topping - just the pancakes, but they were lite and delish! The cornmeal is subtle, but just perfect. Great with blueberries.

littlegreen
/ 07.21.2010

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Made these for Father's Day - used 1/2 cup whole wheat and 1/2 c. white, and the 2 tbp with rye flour. Did not have fine cornmeal - the medium grind worked well here. Used whole milk yogurt instead of sour cream.
The pancakes are a 'perfect' consistency, the best I have made! Made a quick fruit sauce with an assortment of frozen fruit (rhubarb, straw., rasp., mango), oj and sugar instead of the butter.